When you read the recipe title you may think ..this is gonna be difficult to make and take up a lot of time, but it is a very easy recipe to follow and it really does not take that long to make. I have a silicone castle cake pan that I have been wanting to use, so I used it to bake my cake. I was really pleased with how it turned out. Once it was done I drizzled the icing on top and sprinkled it with the toasted coconut. This cake would make a great addition to any fall/autumn menu or if you just want a quick and easy dessert !!!
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Preheat over to 350
- Add butter and water to the gingerbread mix. Blend by beating for 30 seconds on low speed.
- Fold in 1/2 cup of the coconut
- Pour into greased 1 1/2 -quart ring mold pan with a funnel in the center. Bake in the preheated oven, 40-45min. or until done (toothpick or butter knife stuck in come out clean)
- Cool in pan for 10 min then turn out onto rack to cool completely
- Cook maple syrup over medium heat without stirring until 1/2 tsp dropped into one cup of very cold water forms a soft ball when rolled between fingers. This takes about 10 min. Remove from heat while doing the test
- Meanwhile, add salt and cream of tartar to egg whites and beat until stiff. Add hot syrup, pouring in a thin stream while beating at high speed. Continue beating until thick, pale, and fluffy
- Beat in lemon juice
- Spread over cake
- Toast remaining 1/4 cup coconut and sprinkle over cake